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Tuna Salad with Pickles and Dill

  • Prep time
    15 minutes
  • Cooking time
  • 4


60 ml (1/4 cup) + 20 ml (4 tsp.) mayonnaise
30 ml (2 tbsp.) plain Greek yogurt
60 ml (1/4 cup) chopped dill pickles
15 ml (1 tbsp.) chopped fresh dill
3 cans tuna, about 150 g (5 oz.) each, well drained
Salt and freshly ground pepper
8 tomato slices
4 lettuce leaves
8 slices Campagnolo White Club Loaf bread


  • In a bowl, mix 60 ml (1/4 cup) mayonnaise with yogurt, pickles and dill.
  • Add tuna and stir. Season with salt and pepper to taste.
  • Place 4 slices of bread on a cutting board.
  • Top with tuna and pickle mixture, tomatoes and lettuce.
  • Spread each of the 4 remaining bread slices with 5 ml (1 tsp.) mayonnaise and place on top of the lettuce to complete the sandwich.
  • Cut each sandwich in half or into quarters and pack in a lunch box.